{"product_id":"polselli-la-romana-pinsa-pizza-flour-type-0-wheat-rice-flour-10-kg","title":"POLSELLI La Romana Pinsa \u0026 Pizza Flour, Type 0, Wheat \u0026 Rice Flour, 10 kg","description":"\u003ch1 class=\"a-size-large a-spacing-none\"\u003e\u003cspan class=\"a-size-large product-title-word-break\" id=\"productTitle\"\u003ePOLSELLI La Romana Pinsa \u0026amp; Pizza Flour, Type 0, Wheat \u0026amp; Rice Flour, 10 kg | High-Protein Italian Flour For Roman-Style Pizza And Flatbread Light Airy Crust, Crunchy Texture For Sourdough \u0026amp; Baking\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eFor consistent mixing, shaping, and bake results, this Italian-milled Roman-style pizza flour fits both weekend pizza nights and professional kitchens workflows.\u003c\/p\u003e\n\u003ch2\u003eBest Uses\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRoman-style pizza alla pala (tray and paddle pizzas)\u003c\/li\u003e\n\u003cli\u003ePinsa-style doughs (as your recipe calls for)\u003c\/li\u003e\n\u003cli\u003eHigh-hydration, cold-fermented pizza dough\u003c\/li\u003e\n\u003cli\u003eSheet-pan and party-size pizzas\u003c\/li\u003e\n\u003cli\u003eFocaccia-style bakes\u003c\/li\u003e\n\u003cli\u003eRestaurant workflows that run 24h cold fermentation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDough Performance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eW Index:\u003c\/strong\u003e W 360 — indicates dough strength and fermentation tolerance for your schedule.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation \/ Rising Time:\u003c\/strong\u003e ~24h (cold) — practical guidance for planning mixing, proofing, and service.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Polselli\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBuilt for workflow consistency—mixing, fermentation, and bake reliability.\u003c\/li\u003e\n\u003cli\u003eGreat fit for pizzerias, bakeries, and serious home pizza nights.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlour type:\u003c\/strong\u003e Type 0\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\/weight:\u003c\/strong\u003e 10 kg (22 lb)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eW index:\u003c\/strong\u003e 360\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuggested fermentation:\u003c\/strong\u003e ~24h (cold)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003ch3\u003eWhat is pizza alla pala?\u003c\/h3\u003e\n\u003cp\u003ePizza alla pala is a Roman-style, high-hydration pizza baked as a large tray or paddle pizza, then portioned for service.\u003c\/p\u003e\n\u003ch3\u003eIs this best for short or long fermentation?\u003c\/h3\u003e\n\u003cp\u003eThis flour is well-suited to ~24h (cold) schedules, depending on your dough formula and temperature control.\u003c\/p\u003e\n\u003ch3\u003eIs this flour unbromated?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbromated flour\u003c\/strong\u003e, making it a great choice for Roman-style pizza alla pala, high-hydration doughs, cold-fermented pizza, sheet-pan pizzas, focaccia-style bakes, and professional pizza programs.\u003c\/p\u003e\n\u003ch3\u003eIs this flour unbleached?\u003c\/h3\u003e\n\u003cp\u003eYes. This is \u003cstrong\u003eunbleached flour\u003c\/strong\u003e, offering a traditional flour option for home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.\u003c\/p\u003e","brand":"Polselli","offers":[{"title":"Default Title","offer_id":48480007028981,"sku":"80571","price":49.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0518\/6073\/4130\/files\/Polselli_La_Romana_10_kg.png?v=1785250907","url":"https:\/\/wholesaleitalianfood.com\/products\/polselli-la-romana-pinsa-pizza-flour-type-0-wheat-rice-flour-10-kg","provider":"Wholesale Italian Food","version":"1.0","type":"link"}